Serves 4 

olive oil
3 tins white beans
100 g bacon
2 leeks
1 carrot
2 onions
2 cloves garlic
2 sticks celery
2 sprigs rosemary
2 bay leaves
8 good quality French style sausages (we recommend from Brandt & Levie)
50 g panko breadcrumbs
1 small bunch flat leaf parsley
salt and pepper

Preheat the oven to 220 °C. Roughly chop the bacon. Finely chop the leeks, carrot, onions, garlic and celery.

Heat a pan with 4 tablespoons olive oil and sweat the chopped ingredients, about 7 minutes. Add the beans, along with some of their liquid (± 5 tablespoons), the rosemary, bay leaves, salt and a generous grind of pepper. Cook for 10 minutes.

Fry the sausages in a frying pan for 10 minutes until golden brown.

Slice each of the sausages into 3 pieces and add to the bean mixture. Check the seasoning.

Finely chop the parsley and mix with the breadcrumbs.

Spoon the bean mixture into a roasting dish. Sprinkle with the breadcrumbs and drizzle with  olive oil. Place the tray in the preheated oven or under a hot grill until golden brown, about 10 minutes. Serve with good bread and a full-bodied (Southern French) red wine.

If you wish to add confit duck, click here for the recipe.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Confit Duck with White Beans

A delicious, comforting and easy recipe for cold winter days.

Serves 2

2 confit duck leg
1 medium carrot
1 medium onion
3 sprigs thyme
150 g piece pancetta
2 tins white beans
1 vegetable stock cube
1 small bunch flat leaf parsley
3 tablespoons olive oil
salt and freshly ground black pepper

Preheat an oven to 200˚ C. Peel the carrot and chop finely along with the onion. Cut the pancetta into small cubes. Dissolve the stock cube in 600 ml hot water. Drain the liquid from the beans.
Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the confit duck legs, skin-side down, until golden. Remove from the pan and place in a roasting dish.
Add the onion, carrot, pancetta and thyme to the pan and fry gently for 12 minutes. Add the stock and boil until the liquid has reduced by half. Place the duck in the oven for 10 minutes.
Add the white beans to the pan and warm up. If necessary, season with salt and pepper. Pick the parsley leaves and finely chop.
Mix the parsley through the beans and spoon on to a plates. Lay the duck on top and serve.